Directions

Heat olive oil in a large skillet over medium heat. Cook the zucchini, onion, and corn for 10 minutes or until the vegetables are tender. Cover to keep warm and set aside.

In a separate skillet heat olive oil over medium heat. Add the shrimp and cook for 3 to 5 minutes, until the shrimp are pink. Combine the shrimp and the vegetables. Place shrimp and vegetable mixture in tortillas; sprinkle with the Monterey Jack cheese and cilantro.

Most Helpful Positive Review

Oct 05, 2008

I'm a little confused that this recipe got mixed reviews as I LOVE IT! I did make very minor changes, which probably would make a difference. I added 1/2 tsp of cayenne to the marinade for a kick and I typically only use about 3/4 lb of shrimp (obviously making the seasonings more intense).
This is honestly in my top 5 recipes I've found on this site. It's light, healthy, quick, and full of flavor. Thanks for sharing, this makes dieting so much easier.

Really good! I realized before dinner I didn't have enough tortillas so I just served it over rice and it was great. Okay, so I don't like zuccini - I swapped it out for a can of black beans. Very good.

This was very quick and easy. I used canned corn instead of frozen and I cooked the shrimp right in with the veggies to save pots (I hate dishes). It was really tasty and quick enough for a weeknight dinner! Will definitely make again. Thanks!

My wife and I thought this was great although we did make a few changes. We didnt have any corn so we sub'd in bell pepper and then added about a half teaspoon cayanne to the marinade, fallowed the rest and it came out great. We will be making this often.

Quick and simple, for a little heat and some Tex-Mex flavor; take a dozen or so of tomatillos, 2 red onions 1/4rd,6 jalapenos toss them in a little olive oil and roast in a 400 degree oven until they begin to brown, about 20 min. Remove from oven season with s&p and puree in a food processor. Spread this mixture on your tortilla before you stuff it with the shrimp mixture. use as much as your tongue can handle. Enjoy...

Everyone at my table enjoyed these fajitas. Very easy to make. I used cooked, frozen shrimp. I think it would be best to use raw shrimp for this. I served this with fresh avocado and some fresh salsa. Very yummy.

Very good recipe-- Can be altered I think to taste and ingredients on hand-- I added cherry tomatoes towards the end and a fresh ear of corn--and served with sliced avocados and salsa. What I liked especially about this recipe was the marinade and the delightful taste it gave the shrimp.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.